Cajun Bloody Mary

makes 2 1/2 qts

 Terre Berkland, Yankton

1 (46 0z) bottle V8 or tomato juice or mr. & mrs. T

1/2 cup fresh lemon or lime juice

1/4 cup liquid from jar of pickled okra or jalapenos

3 Tbp.Cajun seasoning mix

2 Tbp. prepared horseradish

1 tsp. celery seeds

1 1/2 cups plain or pepper-flavored vodka

Mix together in pitcher, and chill.

Garnish with lemon wedges and/or pickled okra.

Rub rims of glass with lemon juice and dip in mixture of coarse black pepper and kosher salt.

Grilled Fish Tacos

Serves 4  

Yankton  HyVee Chef Staci Stengle

1 ½ pounds firm fish

2 lemons, zested and juiced

2 Tablespoons olive oit

1 teaspoon ground Cumin

1 teaspoon ground chili powder

salt and pepper to taste

1 package of flour or corn tortillas

1 bag shredded coleslaw mix

cilantro dressing (recipe follows)

diced avacado and tomato if desired.

In large ziplock bag, marinate fish with lemon zest, juice, olive oil, cumin, salt and pepper, for 15 mintes. Preheat grill to medium. Grill fish 3-4 minutes per side. Dice into 1 inch pieces and serve on grilled torillas with shredded coleslaw and cilantro dressing. Garnish with avocados and tomatoes if desired.

Cilantro dressing

½ cup sour cream

½ cup mayonnaise

1 lime, zested and juiced

2-3 T fresh cilantro, chopped

salt and pepper to taste

Stir together and keep refrigerated until ready to use. If you like spicy, you ca add a couple of dashes of  Tabasco or stir in a little salsa.

Grilled Green Beans

Jackie Williams

On a heavy piece of aluminum foil drizzle a little Olive Oil (can be flavored)

Place fresh, washed and patted dry green beans on foil (laid out in the same direction)

Drizzle a little olive oil across green beans

Sprinkle with garlic salt lightly

Add 2 cloves of crushed garlic and seal.

Cook over direct heat for 5 minutes or until tender.

Could also add sliced almonds or walnuts

Grilled Pork Loin

Terre Berkland, Yankton

Use favorite cut of pork--6-8 chops, pork butt roast, pork tenderloin

RUB:

4 tsp. kosher salt

2 tsp. ground cumin

1 tsp. garlic powder

1 tsp, ground coriander

1/2 tsp. ground ginger

1 1/2 tsp. ground pepper

I actually make a small container of this in advance to have on hand.

GLAZE:

1/4 cup whiskey or bourbon (whichever is your choice)

1 cup apricot preserves

1 tsp. minced ginger

2 tsp liquid smoke

1/2 tsp crushed red pepper flakes

salt and pepper

Rinse and dry meat. Mix rub mixture and rub evenly over meat. Cook on grill to desired doneness.

Last 1/2 hour for large cuts generously brush on glaze. Continue cooking until internal temperature of meat is 165. For smaller cuts last five minutes.

for glaze:

In small saucepan, combine ingredients for glaze. Bring to a simmer and reduce to thicken, about 10 minutes. Divide in two, reserving half for serving.

Hidden Valley Grilled Bread

Kyle & Kate Katterhagen, Yankton

1 packet of Hidden Valley Salad Dressing & Seasoning Mix

½ cup butter

2 loaves French bread, cut in half lengthwise

Soften butter and stir in salad dressing & seasoning mix. Spread on bread. Grill or broil until golden. Makes 2 loaves